chicken gyoza festival
prep time 5 mins
cook time 15-20 mins
you will need
- 6 itsu chicken 'gyoza
- 300g cooked/200g dried udon noodles
- 2 sachets miso 'easy
- 2 tsp sugar [for maple syrup]
- 2 tbsp soy
- 1 tbsp rice vinegar
- 70g sugar snap peas
- 70g baby corn [sliced in half]
- 4 british radishes [thinly sliced]
- large handful coriander [for garnish]
let's get cooking
if using dried udon, boil utill al dente [around 8-9 minutes]. drain & rinse under cold water, set aside. if using pre-cooked, microwave according to pack instructions & rinse under cold water, set aside.
whisk the ingredients for the miso glaze together (miso paste, sugar, soy & rice vinegar) in a small bowl.
pre-heat pan with 1tsp of neutral oil on low/medium heat. add gyoza & heat for 4 mins. carefully add 4tbsp of cold water, cover with any lid and cook for another 4 mins until all the water evaporates. remove from the pan & set aside while you cook your veg.
add another tsp of neutral oil to the sauce pan. add in your veg & fry over a medium heat for 2 mins. pour in your miso glaze & allow to bubble for 5 mins until it has thickened into a sauce consistency.
add your noodles to the veg & toss to combine.
split your miso glazed noodles between two bowls. top with the gyoza & pour over any sauce remaining in the pan. garnish with coriander.